Beetroot and goat's cheese roulade
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Beetroot and goat's cheese roulade

About this recipe: Enjoy this delightful beetroot roulade throughout the beetroot season which runs from July all the way through to January. This delicious dish is a wonderful starter, but can also be served by itself as a light meal. Enjoy with a crisp fresh salad.

Janet

Ingredients

Serves: 4 

  • For the roulade
  • 225g (8 oz) cooked beetroot
  • 25g (1 oz) grated onion
  • 40g (1 1/2 oz) butter
  • 4 eggs, separated
  • salt and pepper, to taste
  • 1 pinch grated nutmeg
  • For the filling
  • 140g (5 oz) Greek yoghurt
  • 140g (5 oz) goat's cheese
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon prepared English mustard
  • 2 teaspoons creamed horseradish

Method

Prep:10min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:55min 

    For the roulade:

  1. Preheat the oven to 190 C / Gas 5. Line a Swiss roll tray with non-stick baking parchment.
  2. In a food processor, combine the beetroot, onion and butter until well blended and smooth. Stir in the egg yolks, seasoning and spice.
  3. In a bowl, whisk the egg whites until stiff peaks form, then gently fold into the beetroot mixture. Spoon the beetroot mixture into the prepared Swiss roll tray, season and smooth with a knife.
  4. Bake in the preheated oven for 15 minutes until firm. Remove from the oven and turn out onto a clean sheet of baking parchment and allow to cool.
  5. For the filling:

  6. Meanwhile, in a bowl combine all of the ingredients for the filling and blend until smooth.
  7. Spread the filling over the cooled roulade then roll up and trim the edges to be neat. Transfer to a serving plate and slice.

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